Are Enchiladas Made With Corn Or Flour Tortillas
Enchiladas are a beloved dish in Mexican cuisine, and they've become a staple in the United States as well. If you're a fan of enchiladas, you may have wondered whether they're made with corn or flour tortillas. The answer is that it depends on where you are and the preferences of the person making the dish!
The Difference Between Corn and Flour Tortillas
Before we dive into the specifics of enchiladas, let's talk about the difference between corn and flour tortillas in general. Corn tortillas are made from masa, which is a dough made from masa harina (nixtamalized corn flour) and water. The dough is then pressed into thin rounds and cooked on a griddle or comal. Flour tortillas, on the other hand, are made from a mixture of flour, fat (such as lard or vegetable shortening), water, and salt. The dough is rolled out and cooked on a griddle or comal.
The texture and flavor of corn and flour tortillas are quite different. Corn tortillas are thinner and have a more delicate texture, with a slightly sweet and nutty flavor. They're also a bit more fragile than flour tortillas, which can make them more difficult to handle. Flour tortillas are thicker and chewier, with a more neutral flavor that allows the filling to take center stage.
Enchiladas Made With Corn Tortillas
In Mexico, corn tortillas are the norm when it comes to enchiladas. Corn tortillas are used to wrap up the filling, which can be any combination of ingredients such as shredded chicken, beef, or pork, cheese, beans, or vegetables. The enchiladas are then topped with a spicy sauce made from tomatoes, chilies, and other seasonings, and baked until bubbly and delicious.
Corn tortillas are ideal for enchiladas because they're more absorbent than flour tortillas, which allows them to soak up the sauce and become soft and pliable. They also add a subtle corn flavor to the dish that pairs well with the spicy sauce and filling.
Enchiladas Made With Flour Tortillas
In the United States, flour tortillas are more commonly used for enchiladas. This is because flour tortillas are more widely available and more familiar to American palates. However, some purists argue that flour tortillas are not authentic when it comes to enchiladas.
Enchiladas made with flour tortillas are prepared in much the same way as those made with corn tortillas. The filling can be anything you like, and the sauce is typically the same spicy tomato-based sauce as for corn tortilla enchiladas. However, flour tortillas don't absorb the sauce as well as corn tortillas do, which can make them a bit soggy. They also lack the subtle corn flavor that corn tortillas bring to the dish.
Conclusion
In the world of enchiladas, the debate between corn and flour tortillas rages on. While traditionalists may argue that corn tortillas are the only way to go, many Americans prefer the chewy texture and neutral flavor of flour tortillas. Ultimately, the choice is yours. Try both and see which one you prefer!